Directions:
- Mix in a plastic 5 gallon pickle container
- Use a large mixer (similar to a paint mixer)
- First puree in a robot coupe these ingrediants: anchovie,
- Mustard, garlic, hot sauce, worchestershire, salt & pepper,
- Slowly add the lemon juice.
- Remove the above into the large container, mix while adding
- Egg yolks.
- Slowly add the oils, while mixing, occasionally adding the vinegar.
- Finish with the grated parmesan cheese.
- This is a bulk recipe, and must be stored in a walk box,
- Keep covered. Will last until egg yolk goes bad,
- A few days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 661.28 Kcal (2769 kJ) | ||
| Calories from fat | 543.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 60.39g | 93% | |
|---|---|---|---|
| Cholesterol | 87.98mg | 29% | |
| Sodium | 936.6mg | 39% | |
| Potassium | 150.32mg | 3% | |
| Total Carbs | 13.42g | 4% | |
| Sugars | 0.71g | 3% | |
| Dietary Fiber | 3.3g | 13% | |
| Protein | 17.17g | 34% | |
| Vitamin C | 4.5mg | 7% | |
| Iron | 1.2mg | 7% | |
| Calcium | 372.4mg | 37% | |
| Amount Per 100 g | |||
| Calories | 474.64 Kcal (1987 kJ) | ||
| Calories from fat | 390.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.34g | 93% | |
|---|---|---|---|
| Cholesterol | 63.15mg | 29% | |
| Sodium | 672.25mg | 39% | |
| Potassium | 107.89mg | 3% | |
| Total Carbs | 9.63g | 4% | |
| Sugars | 0.51g | 3% | |
| Dietary Fiber | 2.37g | 13% | |
| Protein | 12.32g | 34% | |
| Vitamin C | 3.2mg | 7% | |
| Iron | 0.9mg | 7% | |
| Calcium | 267.3mg | 37% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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